For such an awesome idea, "green chili pizza" only generates 21,000 results in Google — the Internet equivalent of nobody having heard of it before. (By comparison, "cheese pizza" fetches 1.99 million hits.)
So consider yourself lucky that the month of May offers the chance to catch two Borriello Brothers-King's Chef Diner offspring, including an egg-tastic nod to all that is evil and wrong: morning time.
And if that's not quite your speed, go down-home with some chicken fried steak, or even further south to the land of Yul Brenner and "Three Little Birds."
Multiple locations, borriellobrothers.com
One end result of a "Pizza de Mayo" partnership between the pizzeria and King's Chef Diner, Borriello Brothers' green chili pizza ($14.95) comes on an airy, cracker-thick crust spread with mild green chili from the diner, and topped with shredded mozzarella and sliced chicken breast.
Taken all together, it's a very pleasant pie: quick with a sneaky metallic chili aftertaste that's bright against the quieter, milky cheese. Almost as quick is its lifespan — a full 16-inch proved no problem for one person to take down.
The restaurant will carry the chicken pizza and its breakfasty brother — the "green, eggs and ham," an 18-inch with chili, strips of ham and multiple fried eggs — through the end of May, when one or the other will likely be added to the local chain's full menu. — Bryce Crawford
2405 E. Pikes Peak Ave., 475-1623
After reading a string of negative reader reviews for Maggie Mae's at csindy.com, I dropped into the eatery to test the atmosphere myself — and, by contrast, found the service quite charming and attentive. Started as a Village Inn in 1963, it became Maggie Mae's in 1971, and while it's aged along with its customers, the place is still dishing up decent eats.
My chicken fried steak ($9.95 for small) came awash in monotone white. Yet under that sea of slightly spicy sausage gravy was a perfectly breaded and crisp fried piece of tender steak, along with an ice cream scoop-sized pile of fluffy mashed potatoes. As my crisp broccoli hardened under a coating of cooling "5 cheese sauce," what I saw was the epitome of an increasingly rare, take-it-or-leave-it institution. — Monika Mitchell Randall
Island Grill Take Out
1107 S. Nevada Ave., #101, 578-1468
Randal Whyte has secrets — namely, the exact ingredients in his jerked chicken ($8.90) spice blend marinade and post-grill sauce. But the owner of the seven-year-old Jamaican eatery isn't above clue-dropping: "I add three things to my blend to set it apart. It's more about flavor than heat."
The perfectly moist and tender poultry, expertly charred, is tame on the fire but bursting with earthy character and a mildly sweet finish from the ample sauce. Fried plantains extend the sugary notes, and rice made with coconut milk and flecked with dried coconut and soft kidney beans rounds out the generous portions. But Whyte's buttery cabbage and mixed veggie side is the real stunner, perhaps rivaled only by the outstanding, slow-cooked Jamaican Curry Goat ($8.90). Am I a fan? Hell yeah, mon! — Matthew Schniper